Potato Korokke

Written by
Setsuko Yoshizuka
Setsuko Yoshizuka is a freelance food writer and Japanese cookbook author.
Learn about The Spruce Eats' Editorial Process
Setsuko Yoshizuka
Updated 10/26/20
Potato Korokke

The Spruce / Christine Ma
  • Total: 45 mins
  • Prep: 30 mins
  • Cook: 15 mins
  • Servings: 4 servings

Korokke are mashed potato cakes that are coated with panko and deep-fried. Korokke is a food people of all ages love in Japan. With a crispy crust and creamy, savory interior, they are delicious served as a snack, appetizer, or part of a meal.

It’s said that korokke originated from French croquette or Dutch kroket. It became a widespread western-style food in the early in Japan in the 1900s and evolved to suit more Japanese tastes. This recipe is for a basic type of korokke, but there are many variations. Curry korokke are spiced with curry powder, kabocha or pumpkin korokke use the veggie as a filling, and even nikujaga korokke using mashed leftover nikujaga, a meat and potato stew.

Try it with organic beef, carrots, or shiitake mushrooms. Enjoy korokke with the sauce of your choice—tonkatsu sauce, Worcestershire sauce, ketchup, or just as is. Since the recipe takes some time to make, consider making extra to freeze and have them anytime you want.

Ingredients

  • 4 medium potatoes (peeled and cut into quarters)
  • 2 cups vegetable oil (approximately, plus more for sautĂ©ing) 
  • 1/4 pound ground beef
  • 1/2 onion (finely chopped)
  • Salt (to taste)
  • Black pepper (to taste)
  • 1/4 cup all-purpose flour (approximately) 
  • 1 egg (beaten)
  • 1 cup panko breadcrumbs (approximately)
  • For Serving: Tonkatsu or other dipping sauce

Steps to Make It

  1. Gather the ingredients.

    Potato Korokke ingredients

    The Spruce / Christine Ma

  2. Put a medium pot of water on to boil. Boil the peeled, quartered potatoes until softened. Test with a skewer―they're ready when the skewer goes through easily.

    potatoes in a pot of water

    The Spruce / Christine Ma

  3. Drain the cooked potatoes in a colander and return to the pot. Mash the potatoes while they are hot.

    mashed potatoes in a pot

    The Spruce / Christine Ma

  4. Heat a little oil in a medium skillet and saute the beef and onion until cooked through.

    beef and onion in a skillet

    The Spruce / Christine Ma

  5. Combine the mashed potatoes with the cooked beef and onion in a mixing bowl. Stir together, season with salt and pepper, and let the mixture cool.

    mashed potatoes, cooked beef and onion in a mixing bowl

    The Spruce / Christine Ma

  6. Form the cooled mixture with your hands into flattened, oval-shaped patties.

    potato and beef mixture shaped into balls

    The Spruce / Christine Ma

  7. Add the oil to a heavy-bottomed, deep pot and heat over medium-high heat to 350 F.

    pot with oil

    The Spruce / Christine Ma

  8. Add the flour to one shallow bowl, the beaten egg to another, and the panko to another. Coat each potato patty with flour. Dip in beaten egg and let any excess drip off. Lastly, coat with the panko.

    potato balls coated with breadcrumbs

    The Spruce / Christine Ma

  9. Deep fry, working in batches if needed, until deep golden brown and crispy, flipping as needed. Don't over-crowd the pot. Drain on a cooling rack or paper towels and repeat with the remaining korokke.

    potato balls fried in a pot of oil

    The Spruce / Christine Ma

  10. Serve hot with your choice of dipping sauce.

    Potato Korokke on a plate with dipping sauce

    The Spruce / Christine Ma

Tips

  • Don't make the korokke too big or they won't hold together well while frying.
  • Don't fry to many at a time or the temperature of the oil will drop and make the korokke oily.